Irish style corned beef and cabbage

Not quite fond of corned beef until I cooked it for an entire day in crock pot. Absolutely tender and delicious. The tasty cabbage is a perfect complement for it.

St. Patrick's Day Favorite in my house. Every year after dinner my Hubby asks, "Why don't we make this more often?"

18 net carbsRecipe from Weight Watcher's New Complete Cookbook**This is a good "stew"... next time I will be sure to have some carrots to put in it!

Slow boiled corned beef with green cabbage and red potatoes

The key here is cooking the meat and vegetables separately. This is how the Irish Pubs and restaurants do it. This helps to retain all the unique and original flavors of each part of the meal. Throw away the seasoning packet provided with the beef and use your own better quality spice ingredients. Serve with a side of stony-ground mustard(s) or a creamy horseradish sauce.[*Leftover beef & potatoes can be used to make fresh "corned beef hash" for breakfast; as seen on better restaurant's menus.]

My great grandmother was from Dublin Ireland. This was her recipe. My family has this every year on St.Patrick's Day.

You could easily add potatoes but I wanted to keep the carbs as low as possible. My youngest daughter has a birthday today. We are celebrating it on Saint Patrick's day. So we traded days. I don't drink but I will use hard drinks in my cooking.

Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts

If you like corned beef hash, and corned beef and cabbage then this dish is for you!!! Just be sure you don't over salt the potatoes. They are thin and greatly influenced in the salty water. Same with the cabbage vinegar sugar and salt. The vinegar allows the cabbage to retain its colors.

There are many variations of this recipe and most are similar but use beer. This does not and is super easy. Total cook time is 9 hours on low or 5 hours on high.

#march2026 calendar. Happy St. Paddy's Day

Yummy

This recipe is one of the best corned beef and cabbage I have ever had. I looked at several different recipes and edited them and came up with this. My husband and I loved it.Enjoy!

First time I used the instapot for this recipe. Corned beef exist because of England. When the Roman armies invaded Briton they introduced beef to England. They became the number one consumer of beef way back since the 1600's. They imported cattle from Ireland, and Europe. In the cattle acts of 1663 and 1667 the live cattle could no longer be imported into England. So the Irish started production of salted beef. The salt was the size of corn kernels. Thus corned beef. This also drove the price of beef down.After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Irelands salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market. It didn’t take long for Ireland to be supplying Europe and the Americas with its wares. But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef.

Parmesan cheese is the secret ingredient♪This is a corned beef sandwich loaded with shredded cabbage♡2022.5.7Featured on trend (⑉• •⑉) Surprise!The story behind this recipeMy husband, who loves corned beef, bought a large size of it.This is the recipe he said was the best after making corned beef sandwiches three times by request!

corned beef &cabbage soup

A delicious hearty Irish inspired soup. It's like German potato salad meets Irish Cornedbeef and cabbage.

People keep asking me for this.

If you don't have or can't get coconut sugar substitute with brown sugar. Tender and delicious.

Inspiration can strike anytime! Sometimes when in the nick of time. I had no idea what to cook for breakfast yesterday. I suddenly thought of a can of corned beef and imagined perhaps I should steam it. I used 15 cm mold (about 6 inches) for this. You can add cheese or other vegetables as well!#12plates

Family loved it.

This is so easy, sorry about that. But it's delicious! Thank you for making it the number one search result. Featured in the category! Thanks for 100 recipe reviews. The origin of this recipe: My mother has been making this for a long time. It's not much of a recipe, but I wanted to share that it's also delicious in a sandwich.

:hungry

A delicious sandwich made with toasted bread! The crunchy cabbage pairs perfectly with the tender, moist corned beef. This recipe's origin: We used the flavorful meat of 'Tokachi Herb Beef', carefully raised in the vast nature of Tokachi, Hokkaido, and made authentic corned beef with just salt for a luxurious sandwich! The rich taste of the beef itself elevates the flavor to a higher level.

This reuben inspired sammich is more of a conceptual idea, but it is really delicious. The quantities I've listed are what I used to make 2, and I had just a little bit of filling leftover.